Author Notes
Homemade marshmallows aren't only delicious but super easy to make. Spiked with a dark stout, covered in chocolate and topped with crushed pretzels they bring the time honored pub classic into a delicious treat. The perfect grown up marshmallow. —bethmichelle
Ingredients
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1/2 cup
confectioners sugar
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3 packets
unflavored gelatin
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1 cup
Guinness, divided
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2 cups
sugar
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1/2 cup
corn syrup
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1/4 teaspoon
salt
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2
egg whites
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1 tablespoon
vanilla
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8 ounces
dark chocolate chips
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1 tablespoon
vegetable oil
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crushed pretzels for garnish
Directions
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Open beer and allow to go completely flat, about an hour. Top speed up the flattening time you can whisk beer in a mixing bowl to remove bubbles.
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Lightly grease bottom and sides of a loaf pan and dust bottom and sides with some confectioners’ sugar.
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In a large mixing bowl sprinkle gelatin over 1/2 cup beer, and set aside to soften.
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In a saucepan heat sugar, corn syrup, 1/2 beer, and salt over low heat, stirring with a wooden spoon until sugar is dissolved.
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Increase heat to medium and bring mixture to a boil. Cook WITHOUT STIRRING! until a candy thermometer registers 245F
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Remove pot from heat and pour mixture over the gelatin mixture, stirring until gelatin is dissolved.
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With an electric mixer beat mixture on high speed until mixture is nearly tripled in volume, thick and a pale white, about 10-12 minutes.
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In separate mixing bowl with beat egg whites with an electric mixer until they hold stiff peaks. Add egg whites and vanilla into sugar mixture and beat until just combined.
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Pour mixture into loaf pan and sift some confectioners sugar evenly over top.
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Chill marshmallow, uncovered, until firm, at least four hours.
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When marshmallows are set, heat chocolate and oil over medium heat in a double boiler until melted. Set aside to cool.
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Line a baking sheet with parchment paper.
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Turn marshmallows out onto a cutting board and cut into even squares.
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Dip marshmallows in melted chocolate and place on parchment paper. Top with crushed pretzels.
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Chill marshmallows until chocolate has hardened.
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